Smoked Salmon & Egg Wrap Recipe

Welsh artisan food and hampers delivered on your day of choice!

Ingredients

100g Smoked Salmon, sliced
12 eggs
100g Smoked Pwll Mawr Cheddar, thinly sliced
4 tsp Dill Sauce
10 flour tortillas (8 inches)
50g red onion, finely chopped
2 tbsp milk
2 tbsp Fino Olive Oil
½ tsp Halen Môn Sea Salt

Preheat the oven to 180°C.

Whisk together the eggs, milk, Dill Sauce and Halen Môn Sea Salt.

Coat a pan with Fino Olive Oil and place over a medium heat. Add the egg mixture and stir until eggs are cooked.

Spoon the egg mixture into each tortilla and add the Smoked Salmon, Smoked Pwll Mawr Cheddar and onion.

Fold opposite sides of the tortilla over filling (sides will not meet in centre). Roll up the tortilla, beginning at one of the open ends.

Place the wraps, seam side down in a baking tray with Fino Olive Oil.

Cover and bake until the Smoked Pwll Mawr Cheddar is melted.

Serve and enjoy!